Whisk 1 cup yogurt with 2 tablespoons gram flour and 3 to 4 cups water until smooth
Add salt and turmeric powder
Heat 2 tablespoons oil or ghee in a pan
Add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and curry leaves
Add chopped ginger and green chilies
Pour in the yogurt mixture
Stir continuously to prevent curdling
Cook on low to medium heat until it thickens and comes to a gentle boil
Simmer for 15 to 20 minutes
Add pakoras if desired
Garnish with coriander leaves
Serve hot with rice or roti